Ingredients

The following ingredients have 30 Servings
  • 1 15 oz. can Cream of Coconut
  • 10.5 ounces white chocolate (finely chopped (or chips))
  • 10 ounces unsweetened coconut (do NOT use sweetened)
  • 10-14 ounces sweetened coconut
  • 1 ounce melted white chocolate
  • gold dragees or other small candies or sprinkles
  • gold star sprinkles

Instruction

  • Pour the cream of coconut into a microwave safe bowl and stir until combined.
  • Stir in the white chocolate.
  • Heat in the microwave on high for 30 second increments, stirring after each, until melted.
  • Or melt in a double boiler set over an inch of simmering water.
  • Stir in unsweetened coconut.
  • Refrigerate for at least 30 minutes.
  • Remove and scoop out tablespoon sized balls.
  • Roll into cones and roll into sweetened coconut.
  • Use melted white chocolate as "glue" to attach gold dragee ornaments all around the coconut candy Christmas trees.
  • Attach one gold candy star to the top of each tree using the melted white chocolate.
  • Store in an airtight container for up to several weeks.